This Easy Vegan Pantry Pasta Bake is a such an easy, nourishing and satisfying meal for which you need just a few common pantry ingredients. The idea to make it came to me in these crazy times when we’re forced to be more creative with what we have at home to make healthy nourishing meals for us and for our families.
What do I need to make this Easy Vegan Pantry Pasta Bake
In addition to dry ingredients and spices, you need only onions and spinach to make this simple meal, and you can also use frozen spinach which makes it even more convenient.
This pasta bake is:
- vegan
- protein rich
- rich in healthy fibre
- great source of good carbs
- super easy to make and soooo delicious
How easy is it to make
You will need literally 10 to 15 minutes to be done with cooking. Then you just need to place it in the hot oven for another 10 minutes and you’re done!
Here’s the method described in pictures..
- Prepare the veggies: cut the onions in thin strips, wash and drain the spinach, wash and drain canned beans.
- Sautee the onions on olive oil with a pinch of salt until very soft, add the spices and beans. Keep sauteeing util the spices are nice and fragrant. Add a splash of water and cook on low flame for a few minutes. We want the beans super soft so they break and give the creaminess to the sauce.
- When the beans are soft, add tomato sauce, a splash or maple syrup and shoyu – soy sauce. Keep cooking and then add spinach. Add a splash of water if the suce is too thick to stir in the spinach.
- Cook covered for a minute or so, until the spinach is wilted and the sauce is nice and thick.
- Add vegan Parmigiano cheese or nutritional yeast (both optional but they do that amazing cheesy flavour I adore.
- Next add pasta and mix until it is covered nicely in the sauce. Transfer it into a baking dish and optionally top with grated vegan mozzarella.
For Pasta Lovers
If you’re a pasta lover, here are a few favs from my blog that you also might like:
- Baby Tomato Mushroom Pasta – simple recipe for one
- Simple Mushroom Pasta
- Lentil Spaghetti with Smokey Tomato Sauce
If you try this or any other of my recipes it would mean the world to me if you let me know how you liked them in the comments, also if you rated the recipes. If you’re on Instagram, let’s also connect there. It is where I share most content these days.
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Easy Vegan Pantry Pasta Bake
Ingredients
- 1 can beans
- 1 pc onion
- salt
- 3 handfuls spinach alternatively use frozen spinach
- 3 tbsp extra virgin olive oil
- 300 g spelt pasta or use any you like
- 1/2-1 cup tomato sauce
- 1 tsp maple syrup or any other sweetener
- 1/2 tsp powdered garlic or use fresh
- 1/2 tsp chilli use as much as you want
- 1/4 tsp mix of Italian herbs thyme and basil or oregano
- 1-2 tbsp naturally brewed soy sauce – shoyu or use liquid aminos
- vegan parmigiano cheese use alternatively nutritional yeast or simply omit
- grated vegan mozzarella optional
Instructions
- Prepare the veggies: cut the onions in thin strips, wash and drain the spinach, wash and drain canned beans.
- Sautee the onions on olive oil with a pinch of salt until very soft, add chilli, garlic, herbs and beans. Keep sauteeing util the spices are nice and fragrant. Add a splash of water and cook on low flame for a few minutes. We want the beans super soft so they break and give the creaminess to the sauce. When stirring, mash the beans to help them break.
- When the beans are soft and creamy, add tomato sauce and shoyu – soy sauce. Keep cooking and then add spinach. Add anothe splash of water if the suce is too thick to stir in the spinach.
- Cook covered for a minute or so, until the spinach is wilted and the sauce is nice and thick.
- Add vegan Parmigiano cheese or nutritional yeast (both optional but they do that amazing cheesy flavour I adore.
- Next add pasta and mix until it is covered nicely in the sauce. Add another splash of Extra Virgin Olive Oil and transfer it into a baking dish and optionally top with grated vegan mozzarella.
- Bake for 10 minutes in oven preheated to 180 Celsius or 350F
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